Tofu

LiJiasheng

?
Tofu is a Soybean Based product. It is created by coagulating
soy milk and then pressing the resulting curds into soft white
blocks.

How its made.

? Why People like tofu?

This food is very beneficial to everyone. job of reducing risk
of at least one cancer type (stomach cancer) (School of Radiation Medicine and
Public Health at Soochow University in Suzhou, Jiangsu Province, China). This food contain about
40% protein thats more than double of protein in beef or fish.

 Health Dangers
Vitamin B12: Soy contains a compound resembling
vitamin B12 that cannot be used by your body, so
soy foods can actually contribute to B12 deficiency
Aluminum and Manganese: Soy foods contain high
levels of aluminum, which is toxic to your nervous
system and kidneys, and manganese, which wreaks
havoc on your babys immature metabolic system.

High Phytic Acid (Phytates): Reduces assimilation

of calcium, magnesium, copper, iron and zinc.
Phytic acid in soy is not neutralized by ordinary
preparation methods such as soaking, sprouting
and long, slow cooking, but only with long
fermentation. High-phytate diets have caused
growth problems in children.

(soybean)
(tofu)

? Why Famous?
Theres many reasons on why tofu is so famous. Some people
eat it because of how nutritious it is. Some people eat it
because its very beneficial to a persons life. Some people eat
it because its just taste good.

 History
The earliest time that Tofu was document was by T'ao Ku in about 950 AD. Theres
many theories of where tofu was created and who created. Some say that it was
accidentally created and some claimed to have created the first tofu, but neither
the less, no one actually knows who created it.

 Japanese History on tofu

The first actual word tofu was documented in 1182AD. There was theories of who
was the first one created, but it was certain that tofu making techniques was
introduced to Japan from China. They believed it was chinese monks that had
visited japan, either teached there or the japanese buddhist had visited china and
vise versa. In China tofu was for poor people to eat since they have no money to
pay for food, in Japan it was for the rich.

 America History on tofu

During War World II there was an increase interest in Tofu. The
first mention of tofu was Trimble; in 1896, writing in the
American Journal of Pharmacy, long after it was introduced by
the europeans.

Famous

Tofu Cuisines
1. Mapo Tofu
2. Stinky Tofu


Ingredients:

Method: Mix pork mince with marinade well and leave for 20 minutes.

250 gm diced tofu (semi-firm), about 1 1/2 cm in size, 135 gm pork mince, 1
tsp minced ginger, 1 tsp minced garlic, 8 to 12 Szechuan peppercorns,
freshly ground to powder, 1 Tbsp chili bean sauce, 1 tsp chili sauce, 1/2 tsp
chili powder, optional, 1 tsp light soy sauce, 1/2 tsp sugar, 1 Tbsp Shao Xing
wine, 3/4 cup chicken broth (or water), Spring onion, diced for garnish

Fill a saucepan half full of cold water. Add 1 teaspoon of salt. Carefully, lower diced
tofu and should be covered by cold water. Cook over medium-low heat. When it boils,
turn off the heat and let tofu stay in hot water in order to absorb more salt and keep
warm.

Marinade:
1 tsp light soy sauce, 1/2 tsp cornflour, 1/2 tsp sugar, 2 tsp water, white
pepper, to taste
Thickening:
2 Tbsp cornflour
3 Tbsp water

Heat 2 tablespoons of oil in a wok over medium heat. Add pork and stir fry until lightly
brown. Add minced garlic and minced ginger in the middle of wok and saute until
aromatic. Sprinkle wine, add chili bean Sauce, chili sauce and combine well. When you
smell the chili aroma, pour in chicken broth (or water) and bring it to a boil. Season
with light soy sauce and sugar. Drain tofu with a big slotted spoon and carefully add
into the chili sauce. Reduce heat to low and simmer for 5 minutes. The texture of tofu
will be kept as smooth as silk if they are cooked on low heat. Occasionally, push the
tofu and mixture around because you want to keep the tofu in good shape and mix all
ingredients well. Try not to break the tofu anyway.
Add 1/3 of the thickening into the tofu and sauce. When it boils again, add the other
1/3. Carefully combine well. When it boils again, add the last 1/3 of thickening and cook
to your preferred consistency. Sprinkle Szechuan pepper powder. Stir well. Dish up,
garnish with spring onion.


Ingredients
4 slices of firm tofu marinated in fermented milk
(found at the tofu counter at Carrefour)
3 cups vegetable oil (enough to have 1 inch of oil
in your wok)

Method

Heat wok over a high flame

Add the vegetable oil

When the oil is hot enough that a splash of water or

flour causes it to sizzle, its frying time

Carefully place the tofu slices into the oil, and gently
stir to make sure they dont stick together

1 tbs soybean paste

Let fry, stirring occasionally, for two minutes (it will

start to smell!)

1 tbs chili sauce, or dried chili flakes

When the bottoms are browned a bit, flip over and let
fry for two to three more minutes, until a really nice
golden and crispy crust is formed

Drain on a plate with paper towels

Place the pieces on a serving dish and top with the

soybean paste and chili sauce

Serve immediately


Where do people eat?

The Consumption of tofu is based

on how many Asians live in that
country.
People eat tofu anywhere that
Asians live in, mostly Asian and
Western Countries.


Consumption

An average Asian eats about 2-3

servings per day.
In their total life time they eat
about 86,000+ servings.
We eat about 13,500,000,000
servings per day in total Asian
22
Continent.


Cont.

We eat about 4,927,500,000,000

servings every year!
That is more than the world's
population.
That is just in Asia alone! who knows
how much we all eat throughout the
world combine!